are fudgy brownie cookies stuffed with a Mint Oreo and topped with the ultimate mint chocolate frosting! Indulgent mint chocolate cookies perfect for the holidays.
Jessica & Nellie
chocolate brownie mix
all purpose flour
mint flavored oreos
Green food coloring
Ghirardelli milk chocolate melts
OR 1 ½ cups chocolate chips and 4 Tablespoons butter
Andes creme de menthe candy
chopped into large pieces
Preheat the oven to 350° and spray a cookie sheet with nonstick cooking spray.
Combine the brownie mix, eggs, vegetable oil, water, and flour and mix till well combined.
Divide into 12 balls and place an oreo on each cookie.
Form the cookie dough around the oreo to completely cover the oreo.
Place the cookie sheet into the oven and bake for 8 to 9 minutes.
Remove from the oven and cool completely.
In a large mixing bowl, or a stand mixer, whip the butter till nice and soft, then gradually add the powdered sugar.
Add 4 drops of green food coloring and mix.
Add more food coloring as needed to achieve the right shade of green desired.
Once the cookies have cooled, you can pipe or just spread the icing over the cookies in a thick layer.
Place the melting chips or the chocolate chips and butter into a microwave safe dish and heat in the microwave for 30 seconds.
Remove and stir. Place back in the microwave for 30 seconds, then remove and stir again.
Once the chocolate is completely melted and there are no longer any lumps, the chocolate is ready to be used.
Pour a spoon of the ganache in the center of the green icing, making sure to smooth out to a ¼ inch from the edges.
Sprinkle the tops with the chopped andes mints.
Recipe yields 12 large cookies. Dough can be divided in 24 cookies instead. Decrease baking time to 6-7 minutes. Store in an airtight container on the counter for up to 5 days.
Grasshopper Cookies https://familycookierecipes.com/grasshopper-cookies/